Recipe & Photo Courtesy of Tina VanDenHeuvel, NTP
You can follow Tina @madebetterforyou on Instagram
Apple Crisp
Ingredients:
10 cups apples, peeled and sliced (Granny Smith, Pink Lady or MacIntosh)
Juice from 1 lemon
1/2 cup Lakanto Maple Syrup or liquid sweetener of choice
1 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. Himalayan salt
1 tsp. xanthan gum
1 1/2 cups almond meal
1 cup rolled oats
1/2 cup chopped pecans
1/2 cup Lakanto gold sweetener (brown sugar substitute)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 cup melted ghee (clarified butter)
Method
Apple Filling:
• Wash, core, peel and slice apples into a large bowl.
• Add lemon juice, maple syrup, vanilla, cinnamon, salt and xanthan gum to the apples and mix well.
• Pour apple mixture in a 9x13 baking dish.
Crisp Topping:
• In a separate mixing bowl, mix together the almond meal, oats, pecans, Lakanto sweetener, cinnamon, nutmeg, baking soda and baking powder.
• Add melted ghee and mix until crumbly using a fork.
• Crumble the topping mixture over the apples in the baking dish.
• Bake in a 350˚ preheated oven for 45 minutes. Topping should be golden brown. Remove from the oven and cool slightly before serving warm.
Homemade Vanilla Bean Ice Cream
Ingredients:
5 organic eggs, whipped
4 cups heavy whipping cream
13.5 oz. can full fat coconut cream
1/2 cup Swerve confectioners sweetener
5 tsp. Vanilla
1/2 tsp. Himalayan salt
3 whole vanilla bean pods
Method:
• Slice the vanilla beans in half using a sharp knife lengthwise. Using the tip of the knife, scrape out all the vanilla bean. Set aside.
• In a large bowl, whisk eggs until scrambled. Mix in whipping cream, coconut milk, sweetener, vanilla, salt and vanilla bean.
• Pour mixture into an ice cream maker and freeze according to the manufacturer's directions.
• When the ice cream is firm, place in a freezer-safe container and chill for 3 to 4 hours before serving over your warm apple crisp.
